Tastings

  • Nevel Brouwerij: Our local friends from Nijmegen will introduce you to their beers and their enormous passion for often unknown and particular fruits, herbs and spices, presenting them alongside their beers. (tickets)
  • Ale Apothecary is an Oregon based brewery working with locally foraged ingredients, or directly sourced from the farmer, trying to tickle a sense beyond taste, and calling it integrity. In other words, a brewery creating affordable housing for our beloved bacteria. This tasting will be combined with our very own Brouwerij Vandenbroek: A local hero up north relying on nature and the anthroposophical ideas to make a few beers with a remarkable similarity to lambic, as we know from Belgium. A unique opportunity indeed. (Tickets)
  • Wild Creatures: Jitka Ilčíková runs a spontaneous fermenting brewery in the Mikulov, Czech Republic with a vintners eye. (tickets)
  • Revel is run by Tariq Ahmed in Ontario. Besides his portfolio of spontaneous ciders you’ll might come across a wine or two as well. (tickets)
  • Solhøi is a Norwegian Cider producer trying to catch the essence of Scandinavian apples in a bottle. Obviously spontaneous fermented and probably not quite alike the ciders you’ve seen so far. (Tickets)
  • Garden Path Fermentation, an offspring of the Jester King family is on a quest to find the differences between cider, beer, mead and wine without any success. The fruits of this quest however… We leave it to you to find out. (Tickets)
  • Mead the Vitalii Mead. What is Melomel, what is mead?? How did the Gods make it? Find out during Vitalii’s tasting in Walhalla (Tickets)
  • Andreas from Fromagerie Le Valèt learned to master the processing of milk in the canton of Valais and is heavily insprired by the traditional helvetic methods to make his cheese. Together with Mark they create semi-hard pressed organic cheese. for this tasting they’ll pair four of them, combined and refined with a few excellent beers (Cantillon and Wild Creatures) and will provide an insight of their methods and their love for both beer and cheese. (Tickets)
  • Toon van den Broek, our Dutch Good Father of funk, is proud to present a tasting of four of his fantastic beers while divulging and deliberating his methods and history. Marike at Fromagerie Kef has selected eight wonderful cheese to pair up with and also does a bit of divulging and deliberating about cheese making and their history. (Tickets)
  • Cervejaria Cozalinda is an enthusiast pioneer in funky beer brewing in Brazil. A number of brettanomyces strains found in their area combined with fruits such as graviola and pitanga give room for a whole new ‘terroir’ as we had not yet seen. (Tickets)
  • Pierre Tilquin brightened the world 10 years ago when starting the first new lambic blendery in ages. For us, he is symbol for the regeneration of the lambic culture. A man with strong opinions, both beer political as lambic technical, and happy as ever to tell you all about it. (Tickets)
  • Jeremy Grinkey (The Bruery) : A tasting and discussion of Beer/Wine Hybrids. What is a Beer/Wine hybrid and what makes it different than a grape beer? We will taste several examples that have been member-only staples for The Bruery and discuss the concepts, logistics, production and impact these beverages can have on our customer base.
  • Levi and Harmony Fried (Long Beach Beer Lab): Science of Sourdough, or modern brewing and baking with ancient yeasts. Cheese pairing with Mathilde’s Kaas (tickets)
  • Herslev Bryghus. Join Tore Jørgensen, founder of the Danish farm brewery Herslev Bryghus, for talk and tastes of his wild-fermented hay beers, the result of Tore’s quest to brew a Danish terroir beer, using 100% ingredients from the fields and gardens around his farm brewery on the Danish island of Zealand.